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Blender Cottage Cheesecake

Blender Cottage Cheese Cheesecake

A creamy, easy, protein-rich cottage cheese cheesecake made in a blender. This simple baked dessert is smooth, lightly sweet, and perfect with berries, honey, or coconut flakes.

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Ingredients

  • 500 g cottage cheese or farmer’s cheese
  • 3 large eggs
  • 35 –40 g sugar or sweetener of choice
  • 1 pinch salt
  • 5 ml vanilla extract
  • 75 ml kefir or plain yogurt
  • 24 g cornstarch
  • 5 –10 g butter for greasing
  • 1 tsp flour or cornstarch for dusting, optional
  • Fresh raspberries optional
  • Coconut flakes optional
  • Honey or berry compote optional

Instructions
 

  • Preheat the oven to 180°C. Grease a small baking dish with butter and lightly dust it with flour or cornstarch.
  • Add cottage cheese, eggs, sugar, salt, vanilla, kefir, and cornstarch to a blender.
  • Blend for 30–60 seconds until completely smooth and creamy. Scrape down the sides if needed.
  • Pour the batter into the prepared baking dish and gently tap the dish to remove large air bubbles.
  • Bake for 35–45 minutes, until the top is golden, the edges are set, and the center still has a slight wobble.
  • Cool at room temperature, then refrigerate for at least 1 hour before slicing.
  • Serve with raspberries, coconut flakes, honey, or berry compote.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Notes

For the smoothest texture, blend the batter very well. If your cottage cheese is watery, drain it before using. Do not overbake — the center should still wobble slightly when removed from the oven.